Dining Review
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Orange Hill Restaurant
By Tina BorgattaPublished: January 01, 2010
It was a Monday night after a crazy weekend of pre-holiday social activities, and I can’t say that I was excited about venturing out. But my mindset changed the moment my husband and I turned onto the long, winding driveway of Orange Hill Restaurant.
Trees with tiny white lights lined the path, setting the stage for a romantic evening overlooking the city. A light breeze danced through the air, clearing any haze that might have marred the spectacular view.
We were seated immediately and with a glance at the wine menu, my husband became an instant fan. (He’s apparently one of many: The restaurant won the Wine Spectators Award of Excellence in 2006, 2007 and 2008, and the Wine Enthusiasts Award of Distinction in 2006 and 2007.)
The dinner menu offered a variety of creatively prepared seafood. Two examples: Dynamite Scallops, pan-seared and topped with lump crab meat, served over black Thai rice and blanched vegetables in a lime-butter sauce; and my choice, Drunken Mahi Mahi dusted with Cajun spices, deglazed with a light tequila-lime cream sauce and served over mashed potatoes and asparagus.
There’s also a fun selection of classic meat entrées: Chateaubriand for Two, carved tableside; and Oscar Style Filet Mignon, served with a big dollop of jumbo lump crabmeat and béarnaise sauce.
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Trees with tiny white lights lined the path, setting the stage for a romantic evening overlooking the city. A light breeze danced through the air, clearing any haze that might have marred the spectacular view. We were seated immediately and with a glance at the wine menu, my husband became an instant fan. (He’s apparently one of many: The restaurant won the Wine Spectators Award of Excellence in 2006, 2007 and 2008, and the Wine Enthusiasts Award of Distinction in 2006 and 2007.) The dinner menu offered a variety of creatively prepared seafood. Two examples: Dynamite Scallops, pan-seared and topped with lump crab meat, served over black Thai rice and blanched vegetables in a lime-butter sauce; and my choice, Drunken Mahi Mahi dusted with Cajun spices, deglazed with a light tequila-lime cream sauce and served over mashed potatoes and asparagus. There’s also a fun selection of classic meat entrées: Chateaubriand for Two, carved tableside; and Oscar Style Filet Mignon, served with a big dollop of jumbo lump crabmeat and béarnaise sauce. NEXT PAGE >>> |
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